I started fermenting vegetables about 5 years ago. Then I started making kombucha at home. Sourdough bacame the next adventure in fermentation. I also have never much cared for grocery store bread. My parents came to the USA from Germany and I developed a taste for good bread through them.

Charakteristische Eigenschaften

My starter makes mildly sour bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% All purpose flour
50% Bottled spring water

Zutaten für die Auffrischung

I maintain 25 g of starter in the refrigerator. Each week I feed it using the same amounts of flour and water. I return 25 grams of the freshly fed starter to the refrigerator and use the remaining fed starter in my baking.

Aufarbeitung

I added equal parts of flour and water to get my sourdough going in January of 2018.

50% All purpose flour 50% Bottled spring water

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Kommentare

Petra Mayr-Brown

I hope having this sourdough profile is helpful to you in your work!